Recipes Macaroni and Many Cheeses 4.0 (503) Add your rating & review At the end of their wine-and-cheese parties, cheese experts Helen Jane Hearn and Natalie Wassum gather any leftovers to make this incredible mac and cheese later in the week. By Helen Jane Hearn and Natalie Wassum Updated on March 25, 2023 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 35 mins Yield: 4 to 6 This macaroni and cheese recipe, based on one from Marion Cunningham's The Supper Book, works beautifully with any semi-hard cheese but is particularly good with a blend of French Mimolette, aged Dutch Gouda, and American Vella dry Jack. A fine layer of Italian Parmigiano-Reggiano forms a crunchy topping. Food & Wine's Best Macaroni and Cheese Recipes Ingredients 2 cups elbow macaroni 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups milk Salt and freshly ground pepper 2/3 cup freshly grated Parmigiano-Reggiano cheese 2 cups mixed shredded semihard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 pound) Directions Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well. Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper. Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving. Make Ahead The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni. Suggested Pairing A ripe Grenache is bold enough to stand up to this rich mac and cheese. Rate it Print